Skip to main content

Lentil Taco Filling

A tasty alternative to meat or fish tacos that provides a filling rich in flavor.
Bowl of seasoned lentils with vegetables garnished with cilantro.
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

2 teaspoons vegetable oil
½ cup chopped onion
½ cup chopped bell pepper (any color)
1 clove garlic, minced or ¼ teaspoon garlic powder
½ cup dried lentils, rinsed
4 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon oregano (optional)
1 ¼ cups low-sodium broth (any flavor)
½ teaspoon salt (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.

  3. In a large skillet, heat oil on medium. Add the onion, bell pepper and garlic. Sauté until tender, about 3 minutes.
  4. Add the lentils, chili powder, cumin and oregano, if desired. Cook and stir for 1 minute.
  5. Add broth and bring to a boil. Reduce heat, cover the skillet and simmer until the lentils are tender, about 20 to 30 minutes for brown lentils. Add water if necessary to keep the lentils just covered with liquid.
  6. Uncover the skillet and cook until the mixture thickens and most of the water is gone, about 5 to 10 minutes. Add salt, if desired.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Use for tacos, wraps or salad.
  • Different types of lentils have different cooking times. Check the package or bulk bin for how long to cook the type you buy.

Comments

This recipe is a perfect intro recipe to lentils for someone just starting to use lentils. This taco filling gives off such a great flavor. This was a great vegetarian taco filling option. This recipe also pairs well with the Food Hero Pico De Gallo salsa recipe!

A great vegetarian dish to have for several nights of varied uses.

A great way to use lentils and super low cost dinner!  Was easy too, and i got it cooking first and then had the perfect amout of time to prep the rest of the meal - we made tostadas.  I put a layer of lentils down on the tostada first and then topped with beans and cheese and veggie, and the kids ate every bite...

You might also like...

Recipes A to Z (without photos)

Sesame Fish and Rice Bowl
A colorful bowl of vegetables and fish on top of a bed of rice served with sesame seeds.

Sesame Fish and Rice Bowl

This quick and easy meal of rice topped with fish in a savory sauce can be comforting and healthy. Add pickled vegetables for color, crunch and nutrients.
Prepare:
10 minutes
Makes:
2 servings
Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Mashed Potatoes
Platter of seasoned and mashed potatoes.

Mashed Potatoes

Mashed potatoes are perfect any night of the year.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 cups
Rice with Chicken and Vegetables
Bowls of rice with chicken and vegetables topped with cilantro.

Rice with Chicken and Vegetables

A filling and satisfying meal of rice, veggies and chicken that is packed with flavor.
Prepare:
20 to 30 minutes
Cook:
35 minutes
Makes:
7 cups
Cornbread
Square pieces of yellow cornbread on plates.

Cornbread

Enjoy this tasty bread made with pantry ingredients and ready in half an hour. It's the perfect addition to any beans, soup or stew.
Prepare:
10 minutes
Cook:
20 to 25 minutes
Makes:
12 pieces
Hearty Chicken and Homemade Noodle Soup
Bowl of chicken noodle soup served with crackers.

Hearty Chicken and Homemade Noodle Soup

Make your own noodles for this comforting soup.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
10 cups